Peach Crisp
Peach Crisp is one of my favorite drool-worthy recipes. I hope you all aren’t tired of peach dessert recipes! Because I still have about 25 more to publish! And today’s delightful offering is Peach Crisp. This luscious dessert has a streusel crust and topping — but made with coconut–NOT oatmeal!
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Then after cooking the peaches in a thick homemade syrup, the peaches are placed between the crust and topping layer. This Peach Crisp is absolutely mouthwatering and delicious and certainly worth a try if you enjoy peach desserts. In fact, I thought it was awesome.
Peach Crisp was one of those luscious desserts I sent in with John to his workplace. The recipients of this sumptuous dessert were his own office staff. They all loved Peach Crisp, even if they didn’t get to eat it ala mode like my pictures suggest. When I sampled this dessert, I thought it was incredibly good. The combination of crunch from the coconut crust and topping with the softness and sweetness of the peaches was remarkable.
My original recipe was actually for a Pineapple Crisp recipe that I decided to use with our homegrown peaches instead of with pineapple. My husband loves pineapple desserts and I’m sure he would LOVE for me to make a Pineapple Crisp very soon! 🙂 But he enjoyed this lovely Peach Crisp dessert, too.
I find it amazing that so many recipes work so well with just about any kind of fruit. You can mix and match as you desire and they still come out wonderfully! If you’re vegan you can easily make this recipe vegan by substituting coconut oil for the butter in the recipe.
If you want a delicious summertime dessert to treat your family or friends with, then consider Peach Crisp–especially if you enjoy coconut. This dessert isn’t particularly difficult either. You can easily halve the recipe and make it in an 8×8″ dish if you don’t want to have too much Peach Crisp around to tempt you. On the other hand, perhaps you want extra so you can have a snack every day for a week. 🙂 Better start licking your lips now.
Peach Crisp ala mode–oh my!
This lovely dessert is filled with a homemade peach pie-type filling and layered between a tasty streusel with coconut. It’s amazing.
Each bite of Peach Crisp is out of this world!
This is a terrific dessert for summer holiday fun.
Here’s what I did.
I used these ingredients for the streusel crust and topping. If you’re vegan, substitute coconut oil or avocado oil.
Measure brown sugar, salt, coconut and UNBLEACHED all-purpose flour in a bowl. (Bleached flour toughens baked goods). Add melted butter.
Stir ingredients to combine.
Press 3 cups of the streusel mixture into a greased 9×13″ baking dish. Reserve remaining crumbs for topping.
I used these ingredients for the peach filling layer. If you’re vegan, substitute coconut oil here as well.
Place peaches, sugar, cornstarch, butter and lemon juice in a medium-sized saucepan.
Bring to a boil over medium heat and cook and stir 5 minutes until thick.
Pour peach filling over top of streusel crust.
Sprinkle remaining streusel over top of peach layer.
Bake at 350 for 25-30 minutes until golden brown.
To serve: dollop with vanilla ice cream. Yum.
Peach Crisp is just plain good!
Peach Crisp is incredibly rich–certain to satisfy any sweet tooth.
Here’s the recipe.
PEACH CRISP
(Recipe adapted from Lynda Jackson’s Pineapple Crisp recipe, when we worked together at Dallas Baptist University, Dallas, TX)
Peach Crisp
Equipment
- 1 9x13" glass baking dish
- 1 mixing bowl
- 1 wooden spoon
- 1 medium sauce pan
- 1 sharp knife to cut and pare peaches
- measuring cups
- measuring spoons
Ingredients
STREUSEL CRUST AND TOPPING:
- 3 cups coconut
- 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 2 cups light brown sugar packed
- 1 cup unsalted butter melted (2 sticks)
- 1/4 tsp. salt
PEACH FILLING:
- 1 1/2 cups granulated sugar
- 6 tbsp. cornstarch
- 4 cups peaches peeled and finely diced
- 2 tbsp. lemon juice
- 2 tbsp. unsalted butter
Instructions
STREUSEL CRUST AND TOPPING:
- In a bowl, combine the coconut, flour, brown sugar, butter and salt.
- Press 3 cups of the mixture into a greased 9x13” glass baking dish; set remaining mixture aside.
PEACH FILLING:
- In a saucepan, combine the filling ingredients.
- Bring to a boil over medium heat.
- Cook and stir for 5 minutes or until thickened and bubbly.
- Cool; spread over crust.
- Sprinkle with reserved coconut mixture.
- Bake at 350° for 25-30 minutes or until golden brown.
- Cool on wire rack.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- [b]STREUSEL CRUST AND TOPPING:[/b][br]
- 3 cups coconut
- 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods
- 2 cups brown sugar
- 1 cup butter, melted
- 1/4 tsp. salt[br]
- [b]PEACH FILLING:[/b][br]
- 1 ½ cups sugar
- 6 tbsp. cornstarch
- 4 cups peeled, finely diced peaches
- 2 tbsp. lemon juice
- 2 tbsp. butter
- In a bowl, combine the coconut, flour, brown sugar, butter and salt.
- Press 3 cups of the mixture into a greased 9×13” glass baking dish; set remaining mixture aside.
- In a saucepan, combine the filling ingredients.
- Bring to a boil over medium heat.
- Cook and stir for 5 minutes or until thickened and bubbly.
- Cool; spread over crust.
- Sprinkle with reserved coconut mixture.
- Bake at 350° for 25-30 minutes or until golden brown.
- Cool on wire rack.
It’s time to sample a bite!
Everyone who tried this luscious dessert at John’s office loved this recipe.
Peach Crisp is a great way to use peaches while they are in season. Why don’t you buy some the next time you’re out shopping and make up one of these tasty desserts?
You may also enjoy these delicious recipes!
Peach Crisp
Equipment
- 1 9×13" glass baking dish
- 1 mixing bowl
- 1 wooden spoon
- 1 medium sauce pan
- 1 sharp knife to cut and pare peaches
- measuring cups
- measuring spoons
Ingredients
STREUSEL CRUST AND TOPPING:
- 3 cups coconut
- 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 2 cups light brown sugar packed
- 1 cup unsalted butter melted (2 sticks)
- 1/4 tsp. salt
PEACH FILLING:
- 1 1/2 cups granulated sugar
- 6 tbsp. cornstarch
- 4 cups peaches peeled and finely diced
- 2 tbsp. lemon juice
- 2 tbsp. unsalted butter
Instructions
STREUSEL CRUST AND TOPPING:
- In a bowl, combine the coconut, flour, brown sugar, butter and salt.
- Press 3 cups of the mixture into a greased 9×13” glass baking dish; set remaining mixture aside.
PEACH FILLING:
- In a saucepan, combine the filling ingredients.
- Bring to a boil over medium heat.
- Cook and stir for 5 minutes or until thickened and bubbly.
- Cool; spread over crust.
- Sprinkle with reserved coconut mixture.
- Bake at 350° for 25-30 minutes or until golden brown.
- Cool on wire rack.
2 Comments
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